Recipe: Thai Color Crunch Salad Author: Allie, Happiness Team Member Prep Time: 20 minutes Cook Time: 0 minutes Makes: 1 sharing salad for 4 or 2 dinner salads This Thai Crunch Salad is full of colors and fresh flavors. Fresh herbs, shredded cabbage, broccoli, carrots, and crunchy bell peppers all come together with a creamy peanut dressing. This recipe is the perfect side salad and goes great with your favorite protein, like chicken, fish, chickpeas or tofu for a meat-free option! Ingredients: FOR THE GINGER-PEANUT DRESSING 1/4 cup honey 1/4 cup vegetable or olive oil 1/4 cup unseasoned rice vinegar 1 tablespoon soy sauce (tamari for gluten free) 1 teaspoon sesame oil 1 tablespoon natural peanut butter Heaping 1/2 teaspoon salt 1 teaspoon Sriracha sauce (optional for heat) 1 tablespoon minced fresh ginger 1 large garlic clove, minced Water to thin, if needed FOR THE CABBAGE/BROCCOLI SLAW 2 cups prepared shredded red and green cabbage 1 cup mixed spring greens 2 cups shredded broccoli slaw (shredded broccoli) 2 cups shredded carrots 1 cup blackened corn 1 red bell pepper, thinly sliced into bite-sized pieces 1 cup cooked and shelled edamame 2 medium scallions or green onions, finely sliced 1/2 cup chopped salted peanuts or cashews Diced avocado 1/2 dried cherries 1/2 cup crunchy peas or chickpeas (optional) 1/2 cup loosely packed chopped fresh cilantro ½ cup daikon radish microgreens (sub for your faves!) INSTRUCTIONS: In a medium bowl, whisk together all of the ingredients for the dressing (be sure the peanut butter is dissolved and thin with water if needed). Combine all of the slaw ingredients in a large mixing bowl. Add the dressing and and toss well. Let the slaw sit for at least ten minutes so the slaw has a chance to soak up the dressing. Taste and adjust seasoning if necessary.This slaw is best served fresh but leftovers will keep in a covered container in the refrigerator for a few days. Enjoy!
